PREPARATION

1. In a mixing bowl, add 500 grams boneless chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ginger garlic paste and mix it well.
2. Marinate for 1 hour.
3. In a bowl, add 5 kashmiri red chili, 50 milliliters water and soak for about 10 minutes.
4. Transfer this into a blender and blend it into a paste.
5. Heat 1 tablespoon oil in a pan, add 30 grams ginger, 5 - 6 green chili, 1 tablespoon garlic and stir for 2 - 3 minutes on medium heat.
6. Then, add the marinated chicken and mix it well.
7. Add 80 grams onions, 40 grams bell pepper and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 tablespoon bird’s eye chili and mix it well.
10. Now, add 1 tablespoon soy sauce, 45 grams oyster sauce, 1 tablespoon prepared red chili paste and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1/2 teaspoon salt and mix it well.
13. Add 1 tablespoon coriander and mix it again.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Serve hot.

No Fry Chilli Chicken

Servings - 2 - 3

INGREDIENTS
Chicken - 630 grams
Water - 200 milliliters
Salt - 1/2 teaspoon
Vinegar - 2 teaspoons
Oil - 1 tablespoon
Onions - 160 grams
Bell pepper - 160 grams
Oil - 1 tablespoon
Oil - 1 tablespoon
Garlic - 1 1/2 tablespoons
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1/2 teaspoon
Green chili sauce - 2 tablespoons
Ketchup - 60 grams
Soy sauce - 1 tablespoon
Water - 200 milliliters
Corn flour - 2 tablespoons
Chicken stock - 70 milliliters
Spring onions - for garnishing